Shakshuka

You’ll want to serve this dish with crusty bread or flatbread.

• 2 tablespoons olive oil

• 1 onion, diced

• 1/2 teaspoon salt

• 2–3 cloves garlic, minced

• 1/4 teaspoon red pepper flakes

• 1 teaspoon ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon curry powder

• 2 bell peppers, seeded and chopped

• 4 cups diced tomatoes

• 2 tablespoons tomato paste

• Freshly ground black pepper

• 6 eggs

• 1/4 cup fresh parsley, chopped 

• 2 tablespoons fresh mint, chopped

In a large skillet, heat olive oil over medium heat. Add the diced onion and salt and sauté for 3–5 minutes, until the onion begins to soften. Add garlic and spices and continue to sauté until the mixture is fragrant, about 30 seconds.

Add the chopped bell pepper and sauté for 3–5 minutes more, until the peppers begin to soften. Add the tomatoes and tomato paste, stirring well, and simmer over medium heat for 7–10 minutes, until the mixture starts to reduce. 

Make six evenly spaced indentations in the tomato mixture, and crack an egg into each well. Sprinkle each egg with salt and pepper. Cover with a lid and simmer over medium-low heat until the egg whites are set but the yolks are still runny, 5 to 10 minutes.

Garnish with chopped parsley and mint.

---